Pastel Azteca (Mexican Lasagna) - with Chicken
Updated: Feb 7
A traditional Tortilla Casserole recipe with chicken, poblano peppers and corn. An easy recipe for serving large groups!
16 MASAMOR corn tortillas
2 chicken breasts
6 poblano peppers or large can (available at www.elsol.ch)
1 onion chopped or sliced
1 can of corn large or 3 pieces of corn off the cob
1/2 liter of cream
300 grams of Manchego cheese grated
1 clove of garlic
1 teaspoon of Salt to taste
1 teaspoon of black pepper to taste
Preheat the oven to 350°F. Roast and devein poblano peppers. Cook the chicken breast in salted boiling water for 30 minutes. Cool down and shred it down. Chop the onion in 1/4 inch squares and set aside. If you´re using fresh corn husks, clean them and cook them in boiling water for 3 minutes, then remove the kernels from the husk with a knife.In a small sauté pan, heat up some vegetable oil and fry the tortillas on both sides until golden brown and crispyCut the poblano peppers into slices and fry them with the onion. Blend the tomatoes, chiles, onions, garlic, salt and pepper to taste. Add this mix to the peppers and onions and cook down fro 3 minutes on medium heat. Then add the chicken and corn and cook for 10 minutes on low heat.In a oven proof mold, either glass or metal, start placing a layer of tortillas, a layer of the chicken mix, then cream and then cheese, and so on until you finish. Add a final layer of cream and cheese covered with aluminum foil and put in the oven for 15 to 20 minutes.